Thursday, November 13, 2008


More in our series of recipes which work well in the Common Tables format. To help keep the host/hostess out of the kitchen, and to give them as much time as possible with their guests, we encourage the use of slow cooker and casserole "one-dish meal" sorts of recipes.


A real crowd pleaser. Simple enough for everyday; fancy enough for company.

Notes for participants: If your Table includes members with strict alcohol prohibitions, substitute non-alcoholic white wine, chicken broth or stock, white grape juice, or water for the white wine in the ingredients list.

Servings: 6 (This recipe "scales" well, so adjust the ingredients as appropriate for the size of your Table.)

  • 2 Tablespoons olive oil
  • ¼ cup white wine
  • ⅓ cup chopped sun-dried tomatoes
  • 2 teaspoons minced garlic
  • 2 teaspoons onion powder
  • 1 Tablespoons oregano
  • 1 teaspoons chicken bouillon granules
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 Tablespoon lemon juice
  • 1 - 28 ounce can diced tomatoes, undrained
  • 1 - 6 ounce can whole black pitted olives, drained
  • 2 pounds boneless skinless chicken thighs
  • 8 ounces crumbled feta cheese, about 2 cups

For the Rice:

  • 2 cups long-grain rice
  • 3 cups water
  • 1 teaspoon oregano
  • 3 teaspoons chicken bouillon granules

Combine all ingredients – except chicken, feta cheese and those used to prepare the rice – in a slow cooker. Stir to combine thoroughly.

Stir the chicken into the tomato/olive mixture. Cover. Cook on LOW for 8 hours.

For the Rice: Start cooking the rice about 30 minutes before serving. Combine rice, water, oregano and bouillon granules in a medium saucepan. Bring to a boil. Then reduce heat to low. Cover and simmer until all liquid is absorbed – about 20 minutes. Uncover and fluff with a fork.

To Serve: Spoon a generous helping of rice onto each individual plate. Place chicken pieces on top of the rice, ladle the tomato/olive mixture over chicken, and sprinkle with feta cheese.

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